CookEat Recipe
Watercress and Tomato Salad
Peeled tomato wedges and fresh watercress tossed at the last moment with a spiced herb vinaigrette.
Method
Steps
Step 1
Finely chop the parsley, chives, peeled shallots, quarter of a small garlic bean and rind of a quarter lemon. Mash them with the level teaspoon of curry powder, half teaspoon of Dijon mustard, light saltspoon each of English mustard powder and cayenne, four teaspoons of salt and light teaspoon of white pepper. Work in the first tablespoon of olive oil until almost a pulp, then mix in the first four tablespoons of white wine vinegar.
Step 2
Transfer this dressing mixture to a graduated jar. Add further olive oil and white wine vinegar in a two-to-one ratio until the mixture reaches one quart in total. Mix well, press through a strainer into a covered jar and refrigerate. Shake briskly before measuring any dressing.
Step 3
Wash the four medium red tomatoes. Bring a saucepan of water to a boil, immerse the tomatoes for one minute, then lift them out with a skimmer. Carefully peel and cool promptly in the refrigerator. Cut each tomato into eight equal wedges and put them in a salad bowl.
Step 4
Trim away the large stalks and any stale leaves from one large bunch of fresh green watercress. Wash thoroughly, drain, then dry well on a clean cloth. Add to the tomatoes.
Step 5
Just before serving, shake the chilled spiced dressing, measure four tablespoons of the finished dressing over the salad and mix well. Serve immediately. Keep the remaining dressing refrigerated in its covered jar.
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